Marinade:
3 Tbsp brown sugar
2 Tbsp vegetable oil
1 Tbsp fresh orange juice
1 Tbsp lime juice
2 cloves garlic minced
1 tsp each dried thyme
1 tsp minced ginger [or 1/2 tsp ginger powder]
1 tsp rum extract
1/2 tsp allspice
1/4 tsp cayenne pepper
2 bay leaves
For the Spicy Honey-Rum Glaze:
1/2 cup honey
1 tsp lime
1 tsp orange zest
2 Tbsp orange juice
1 tsp rum extract
1/8 tsp allspice
1/8 tsp ground ginger
1/8 tsp cayenne pepper
Marinade: Whisk all of the ingredients together and pour over the chicken breasts. Place into a one gallon size plastic storage bag and chill. Marinate for 4 hours or overnight. To cook; Remove from the marinade and discard the marinade. Grill the chicken breasts over medium-high heat for around 5 minutes on each side, or until the juices run clear. Let the chicken rest for 5 minutes, before carving and serving. Serve over your favorite rice pilaf drizzled with a generous drizzle of the sweet and spicy glaze on top. For glaze: Stir all of the ingredients together, reserving the rum extract. Warm in the microwave for 25-35 seconds. Stir in the rum extract. Drizzle over the chicken before serving. The glaze easily doubles.